Instead of the staple dashi of Japanese cuisine made from kombu and dried bonito,
you can get umami-rich soup stock from dried shiitake mushrooms and vegetables.
Replacing daikon radish with root vegetables such as carrots and burdock root makes soup with richer umami.

■ Ingredients（ for 2 persons ）

• 4 dried shiitake mushrooms
• 100g daikon radish
• 10cm spring onion (ciboule)
• 1 1/2 mixture of the water 　 you soaked the shiitake in and
  plain water (A)
• a little over 1/2 tsp salt
• pepper to taste

■ Recipes

• 1. Place the dried shiitake mushrooms in a bowl with water and leave them to soak. Cut the stems off of the shiitake mushrooms and cut into １cm cubes.　Cut the daikon radish into １cm cubes too. Cut the spring onions into small chunks.
  POINT!　Let the dried shiitake mushrooms soak in a refrigerator (about 4℃). If you use hot water, enzymes will break down the umami substance guanylate.
• 2. Put the shiitake mushrooms, daikon radish and (A) in a pan. Cover the pan with a lid and cook over medium heat and cook until vegetables are tender. Season with salt and pepper and add the spring onion, then turn off the heat.

Spring onion and daikon radish are rich in glutamate, dried shiitake mushroom is rich in guanylate. Pairing of these two ingredients provides umami synergy and makes dish tasty.